Recipe by Raquel Grinnell
This is an Emeril Lagasse recipe that I didn't want to lose, so I am posting it here. I haven't tried it yet, but if anyone does, let me know if it's any good!
Top Review by RI momma
I've done this recipe and everyone raved! I added about one half cup butterscotch chips, yum. Instead of the hard cider sauce, I lightly whipped heavy cream with some cinnamon, sugar and vanilla. Prepared a whole day ahead and popped in oven an hour before dessert! Don't worry about using unsalted butter either.
- 2 tablespoons unsalted butter
- 4 large eggs
- 3 cups heavy cream
- 1 cup apple cider
- 1 cup packed light brown sugar
- 2 tablespoons melted unsalted butter
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 6 cups cubed stale cinnamon raisin bread
- 1 granny smith apple, cored and cubed (about 1 cup)
- 1 cup dried apple
Hard Cider Sauce
- 4 tablespoons unsalted butter
- 1⁄2 cup sugar
- 1⁄2 cup hard alcoholic cider
- 4 large egg yolks
Directions See How It's Made
- Preheat the oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter and set aside.
- In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add the bread, fresh and dried apples, and stir to combine.
- Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour.)
- Bake until the top is golden brown and the center is firm, about 1 hour.
- Remove from the oven and let sit on a wire rack for 15 minutes. Cut into pieces and drizzle with the Hard Cider Sauce. Serve immediately.
- Hard Cider Sauce:
- In the top of a double boiler, melt the butter over simmering water. Add the sugar and whisk to combine, whisking for 1 minute.
- Add the cider and whisk until the sugar is dissolved, 2 minutes.
- Remove from the heat and add the egg yolks, 1 at a time, whisking constantly.
- Return to the heat and continue whisking until the sauce is pale and slightly thickened, 5 minutes.
- Remove from the heat.
- Spoon the sauce over the pudding and serve immediately. (Note: The sauce will thicken and set up as it cools. If you desire a thicker consistency, serve the sauce slightly cooled.).